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This strawberry-banana ruffle cake is much easier than most. For this 2-layer 6" round cake, I spent less than half an hour piping the decoration.
What You Need:
6-8" Round Cakes (2-3 layers)
Buttercream Icing
Piping Bag fitted with Tip #21
Bake the cakes, cool them, and level the top.
Make the Icing... The Strawberry Buttercream really is my favorite,
Stack the cakes, with a layer of buttercream in the center.
Coat the cake with a thin layer of icing. It's okay if it's a little messy. You just need this layer in case your ruffles (shells) are a little too far apart, then you won't be able to tell if your cake underneath is the same color!
To make the easy 'ruffle,' you add shells all around the cake, being careful to try to alternate where the top, fatter part, of the shell and the thinner tail of the shell go.
To make a shell, you use an open star tip,
Hold the bag parallel to the side of the cake, with the tip almost touching. Squeeze and move the tip back gently into the icing to create the fatter part, slowly move the tip along the surface about 1/2-inch, relaxing your squeeze as you go to create a tail. Start the next shell ruffle about 1/4-inch from the previous tail.
You do the same along the top in rings as you move toward the center.
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This is an awesome way to make use of leftover products. loved it truly!
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Oleh
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